Naked Beef Burgers with Beetroot Salad and Chunky Chips

This refreshing meal tastes like summer!

My Classic For 2 Food Bag
Naked Beef Burgers with Beetroot Salad and Chunky Chips

This dish most recently appeared in My Classic For 2 Food Bag on Sunday, January 8, 2017.


  • 400g potatoes, scrubbed


  • 300g beef mince
  • ½ brown onion, finely diced
  • ½ carrot, grated
  • ¼ cup panko breadcrumbs
  • 1 egg
  • 1½ teaspoons Worcestershire sauce
  • 1½ teaspoons burger seasoning
  • 50g Parmesan cheese, grated


  • ½–1 beetroot
  • 1½ carrots
  • 50g seed and raisin mix
  • 1½ teaspoons extra-virgin olive oil
  • 1½ teaspoons balsamic vinegar
  • ½ teaspoon runny honey
  • Preheat oven to 220°C. Line two oven trays with baking paper. Preheat BBQ grill to high (if using).
  • 1 Cut potatoes into 2cm-thick chips and toss on first prepared tray with a drizzle of oil. Season with salt and bake for about 25 minutes, until golden and cooked through. Turn once during cooking.
  • 2 While potatoes are baking, place all naked beef burger ingredients (except cheese) into a large bowl and mix well. Use a 1/3 cup measure to scoop out mixture and shape into 1.5cm-thick patties.
  • 3 Peel and grate beetroot and carrots and place in a medium bowl, along with all remaining salad ingredients. Season with salt and pepper and toss to combine.
  • 4 Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook patties for 3–4 minutes each side, until just cooked through. Transfer to second prepared tray.
  • 5 Top each patty with a sprinkle of cheese and place on highest rack of oven to cook for 1 minute, until the cheese is melted slightly.
  • To serve, Divide naked beef burgers between plates. Serve beetroot and carrot salad and chunky chips on the side.
  • SERVES 2-3

Nutritional Information

  • Energy: 2541 kj / 607 kcal
  • Protein: 47.5g
  • Carbohydrate: 49.5g
  • Fat: 23.2g


  • Pantry staple

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